Preheat oven to 170°C bake / 150°C fan bake. Grease 2 x 20-21cm round cake tins and line with baking paper.
Mix lemon juice with Meadow Fresh Original Milk and set aside.
Place chocolate, hot coffee and oil in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and mixture is smooth. Cool.
In a large bowl, mix together Edmonds Standard Grade Flour, Chelsea Dark Cane Sugar or Chelsea Raw Sugar, cocoa powder, Edmonds Baking Soda, and Edmonds Baking Powder.
Mix the eggs and soured milk into the cooled chocolate mixture. Combine thoroughly, then whisk into the dry ingredients.
Divide mixture evenly between prepared tins and bake for 35-40 minutes. When tested, fudgy crumbs should adhere to a skewer (this is the desirable sticky mud cake consistency). Cool for 15 minutes in the tins, then turn out onto a wire rack to cool completely.
When cold, sandwich the cakes together with half of the chocolate ganache icing. Use the remaining ganache to ice the top of the cake.
Chill the frosted cake and serve with softly whipped cream or thick yoghurt.
CHOCOLATE GANACHE ICING
Place chocolate and Meadow Fresh Original Cream in a saucepan and stir over medium heat until chocolate is melted and mixture is smooth. Allow to cool a little then refrigerate for 30-40 minutes, until the mixture is a thick spreadable consistency.